Sri Lankan Coconut Curry Chicken Meatballs

Flying by the seat of my pants in the kitchen today and anything goes! I haven’t made chicken meatballs in forever and decided on something a little bit different. This recipe is #keto friendly and will make 4 serves.


500 grams of Chicken Mince

2 Shallots finely diced

1 Clove of Garlic finely diced

1 Free range Egg

3 Tablespoons of homemade Almond Meal (You could use coconut flour)

2 Tablespooons of Sri Lankan Coconut Curry Spice Blend

(I’ve used some YIAH I have left on my spice shelf but you can use any blend of curry you like really depending on your tastes, this blend has coconut, garlic, onion, tumeric, fennel, ginger, black pepper, lime and citrus powder and chilli flakes)

1 Tablespoon of Coconut Oil

1 Tin of Coconut Cream

1/2 Cup of Cream

What to do:

Add the chicken mince, garlic, shallots, 1 tablespoon of spice blend and the egg to a bowl. Season with salt and pepper. Mix well and roll into balls. Cooking Tip: use gloves and wet hands, makes the mixure easier to work with as chicken mince is a different texture.

Heat your fry pan and add a tablespoon of coconut oil. Brown the meatballs on all sides.

Remove the Meatballs from the pan… look at all that delicious flavour left over!

Add the coconut cream and cream and the other tablespoon of spice blend and deglaze the pan.

Bring to the boil and stir while simmering until the sauce is thick and then add the meatballs to the sauce. You can serve these with steamed rice or my preference would be creamy cauliflower mash and greens or zucchini noodles.

LJSri Lankan Coconut Curry Chicken Meatballs

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